Potatoes - Sweet and Golden

 I recently updated two holiday potato side dishes I'd been making for years and was very pleased with the results.  The first is a sweet potato casserole I updated by making the switch from pecans to almonds, and adding some marshmallows on top.  It's really more a dessert disguised as a side dish, but wow is it good!

The second is a twist on my mom's "Party Potato" casserole, which is always a crowd pleaser.  This time, I left out the chives, and added some acorn squash puree and nutmeg, yum!

Consider adding one of these two potato dishes to your holiday spread and I promise you won't be disappointed!

Sweet Potato Casserole

1 cup brown sugar

1 cup sliced almonds

1/3 cup flour

1/2 cup melted butter

3 cups mashed cooked sweet potatoes

¼ cup sugar

2 eggs, lightly beaten

1 1/2 teaspoon vanilla extract

1/4 cup heavy cream

pinch of salt

1 cup marshmallows

Topping:

In a bowl combine brown sugar, nuts, flour and 1/4 cup melted butter, mix together and set to the side.

Potatoes:

In a large bowl, stir together the sweet potatoes, remaining 1/4 cup melted butter, sugar, eggs, vanilla, heavy cream and pinch of salt. Scoop the mixture into a large greased casserole dish. Sprinkle the topping over the mixture, then top with the marshmallows. Bake uncovered at 350 degrees for about 30 minutes until golden brown and bubbly.

Yukon Gold Potato and Squash Casserole

6-8 medium to large yukon gold potatoes, cooked

1 acorn squash, roasted

(cut squash in half, no need to scoop out seeds.  Lay both halves, cut side down, in glass baking dish.  Fill with about an inch of water.  Bake in 400 degree oven until squash is easily pierced with a fork.  Let cool, scoop out seeds, then spoon cooked flesh into a bowl.  Can be made up to two days ahead if kept refrigerated in a sealed container)

6 oz. sour cream

8 oz. cream cheese

2 oz. parmesan cheese

salt and pepper to taste

pinch of fresh ground nutmeg

Mash potatoes and squash together with all ingredients.  Place in greased baking dish.  Dot with butter.  Bake at 350 degrees uncovered for 30 minutes.  Potatoes may be made the day before, kept in fridge and baked right before serving.